Tangy Green Olive Dip

This creamy green olive dip transforms humble ingredients into a Mediterranean-inspired appetizer that's both elegant and effortless. The briny olives blend perfectly with smooth cream cheese, creating a spread that disappears quickly at every gathering I host.

I created this recipe when unexpected guests were arriving and my pantry was nearly bare. With just a jar of olives and some dairy basics, this dip was born and has since become my signature appetizer that friends specifically request when they visit.

Ingredients

• Green olives: Choose ones with pits already removed for ease, Spanish varieties offer the best flavor with their meaty texture
• Cream cheese: Full-fat works best for richness but light cream cheese can be substituted if preferred
• Sour cream: Adds tanginess and lightens the texture of the dip
• Garlic powder: Provides aromatic depth without overpowering the olives
• Lemon juice: Fresh is preferable as it brightens all the flavors
• Black pepper: Freshly ground offers the most pronounced flavor
• Olive brine: The liquid from your olive jar intensifies the olive flavor throughout the dip

Step-by-Step Instructions

Prep the olives:

Start by chopping your green olives into pieces about the size of peas. Some texture is desirable, so avoid mincing them too finely. This creates pockets of briny flavor throughout the finished dip.

Create the base:

Blend softened cream cheese with sour cream until completely smooth with no lumps. The cream cheese must be properly softened at room temperature for about 30 minutes prior to mixing or you'll struggle to achieve a smooth consistency.

Incorporate flavors:

Fold in the chopped olives using a spatula along with garlic powder, lemon juice, black pepper, and olive brine. The brine is technically optional but adds remarkable depth to the finished dip. Mix thoroughly to ensure even distribution of ingredients.

Texture refinement:

For a more elegant presentation, transfer the mixture to a food processor and pulse several times until you reach your desired consistency. I prefer keeping some olive chunks for textural contrast.

Flavor development:

Cover the dip and refrigerate for at least 30 minutes. This resting period is crucial as it allows the flavors to meld and intensify. The dip actually tastes better after several hours in the refrigerator.

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The olive brine is my secret ingredient in this recipe. I discovered its importance accidentally when some spilled into my mixing bowl during preparation. That happy accident created such depth of flavor that I now add it intentionally every time.

Make It Your Own

This versatile base recipe welcomes many creative variations. Try adding chopped sundried tomatoes and fresh basil for an Italian twist, or incorporate crumbled feta and oregano for Greek inspiration. My family especially enjoys it with diced roasted red peppers mixed in, which adds a sweet counterpoint to the briny olives.

Serving Suggestions

While crackers are the obvious pairing, this dip shines when served with warm pita triangles or crusty baguette slices. For a lighter option, endive leaves create elegant, edible scoops. At summer gatherings, I hollow out a round loaf of bread, fill it with the dip, and serve the bread cubes alongside for dipping.

Storage Tips

This dip maintains its quality for up to five days when stored in an airtight container in the refrigerator. If you notice liquid separation after several days, simply stir well before serving. For longer storage, freeze in portion-sized containers for up to three months and thaw overnight in the refrigerator before serving.

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Frequently Asked Questions About Recipes

→ How long does green olive dip last in the refrigerator?

This green olive dip will last for 3-5 days when stored in an airtight container in the refrigerator. The flavors actually improve after the first day as they have more time to blend together.

→ Can I use different types of olives in this dip?

Yes, you can substitute or mix in other olive varieties. Kalamata olives will give a more intense flavor, while black olives offer a milder taste. Just make sure they're pitted and chopped finely. A mixture of different olives creates interesting flavor complexity.

→ Is it possible to make this dip ahead of time?

Absolutely! This dip actually benefits from being made ahead of time. Prepare it up to 24 hours in advance and store it covered in the refrigerator. The extra time allows the flavors to meld together beautifully.

→ What can I serve with green olive dip?

This versatile dip pairs wonderfully with crackers, tortilla chips, pita chips, baguette slices, or crudités like carrot sticks, cucumber slices, bell pepper strips, and celery. It also makes a delicious spread for sandwiches or wraps.

→ Can I make this green olive dip dairy-free?

Yes, you can create a dairy-free version by substituting the cream cheese and sour cream with dairy-free alternatives. Several brands offer vegan cream cheese and plant-based sour cream that work well in this recipe while maintaining a creamy texture.

→ How fine should I chop the olives?

The olives should be chopped finely enough to distribute throughout the dip but still maintain some texture. Aim for pieces about 1/4 inch in size. If you prefer a smoother dip with fewer olive chunks, you can pulse everything together in a food processor.